About the Recipe
Left over kielbasa? Here’s a solution to create a great cold weather soup and clean up leftovers. House of Meats Kielbasa is Toledo’s BEST Kielbasa. Made FRESH every day in all our locations.
Ingredients
1 lb House of Meats Fresh Kielbasa or Smoked Andouille Sausage, sliced
2 tbsp Olive oil, or butter
1 Large Onion, finely chopped
1 tbsp Garlic, minced
1 cup Hard Cider, we suggest Woodchuck Hard Cider
1 Jar (32 oz) Sauerkraut, drained and rinsed briefly
8 cups Chicken Broth
1 cup Potatoes, peeled and cubed
3 Sprigs Fresh Thyme
½ tsp Ground Black Pepper
Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store!
Preparation
Step 1
Heat a large soup pot over medium-high heat and add the sausage. Cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes.
Step 2
Add the onions and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes.
Step 3
Add the garlic and cook, stirring, for 1 minute.
Step 4
Add the cider and cook until almost completely reduced.
Step 5
Add the sauerkraut, broth, potatoes, thyme and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, until potatoes and sauerkraut are very tender and the broth is flavorful, 45 minutes to 1 hour.
Step 6
Taste and adjust the seasoning, if necessary. Serve immediately, with hot, crusty bread on the side